Roast chicken thighs with lemon, garlic and potatoes, with a mint and parsley salad

One tray, crisp-skinned chicken over lemony potatoes that soak up all the pan juices, cut through by a sharp herb salad.

⏱ 55 min · easy · 🍽 serves 4

Ingredients

• 8 bone-in, skin-on chicken thighs (about 1.4 kg / 3 lb)
• 900 g (2 lb) potatoes, cut into 3 cm chunks
• 1 bulb fennel, trimmed and cut into thick wedges
• 8 garlic cloves, skin on, lightly crushed
• 2 lemons (1 sliced into rounds, 1 juiced for the salad)
• 5 tbsp extra virgin olive oil, divided
• 2 tsp dried oregano
• 1 tsp sweet paprika
• 2 tbsp capers, drained
• 150 g (1 cup) drained artichoke hearts
• 1 tsp flaky sea salt, plus more to taste
• Freshly ground black pepper
• 1 large bunch flat-leaf parsley, leaves picked (about 40 g)
• 1 small bunch mint, leaves picked (about 20 g)
• 200 g (about 1 1/2 cups) cherry or ripe tomatoes, halved or diced
• 1/2 small red onion, sliced paper-thin
• 1 tsp apple cider vinegar

Steps

1. Heat the oven to 220°C / 425°F. Pat the chicken thighs very dry and season all over with the flaky salt, oregano, paprika and plenty of pepper. Leave at room temperature while you prepare the vegetables.
2. Toss the potatoes, fennel wedges and crushed garlic cloves in a large roasting tin with 3 tbsp of the olive oil, a good pinch of salt and pepper. Spread into a single layer and tuck the lemon slices among them.
3. Nestle the chicken thighs skin-side up on top of the vegetables, leaving the skin proud of the potatoes so it crisps. Drizzle the skin with 1 tbsp olive oil.
4. Roast for 30 minutes, then scatter over the capers and artichoke hearts, spooning some of the pan juices over the potatoes. Return to the oven for 15–20 minutes, until the skin is deep golden and the chicken reaches 75°C / 165°F at the bone, and the potato edges are crisp.
5. While it roasts, make the salad: soak the sliced red onion in the apple cider vinegar and a pinch of salt for 10 minutes to soften its bite.
6. Roughly chop the parsley and mint together, keeping them loose and leafy. Combine in a bowl with the tomatoes and drained onion.
7. Dress the salad with the juice of the remaining lemon, the last 1 tbsp olive oil and a pinch of salt. Toss just before serving so the herbs stay bright.
8. Let the chicken rest 5 minutes in the tin, then serve the thighs on the potatoes with the pan juices spooned over, and a generous handful of the herb salad alongside.